Line a baking sheet with parchment paper.

Place the cookies in a food processor, and pulse into fine crumbs. (Or put cookies in a zip-top plastic bag and crush.) Add the cream cheese, and pulse until just mixed. Use a teaspoon to scoop the cookie mixture into small balls. Place the cookie balls on the baking sheet, cover with plastic, and freeze until firm, about 1 hour.

Microwave the chocolate chips for 1 minute, and stir. Then nuke for 30 more seconds, and stir again. Dip the cookie balls into the chocolate using a toothpick or fork, and place back on baking sheet. Put the powdered sugar in a sieve, and lightly dust the truffles. Cover with plastic wrap, and freeze until firm, about 1 hour. Serve cold.